State Fair Corn Dogs

By barbaran

Ingredients

• 1/4 cup cornstarch
• 1 (16-ounce) package all-beef hot dogs
• 12 wooden skewers or lollipop sticks
• 1 1/2 cups self-rising cornmeal mix
• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• Vegetable oil for frying

Details

Servings 1

Preparation

Step 1

In a shallow dish, place cornstarch. Thread hot dogs onto wooden skewers. Dredge hot dogs in cornstarch, gently tapping off excess.

In a large bowl, combine cornmeal mix, flour, sugar, and salt. Add buttermilk, whisking until smooth.

In a large Dutch oven, pour oil to a depth of 4 inches; heat to 360°.

Holding the ends of the skewers, dip hot dogs completely in cornmeal batter, letting excess drip off. Carefully place battered hot dogs into hot oil. Fry for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately.